COUNTRY BEEF POT PIE
I just got this in my email from Pillsbury and it sounds so yummy. Personally, I don't like corn in pot pies, so I'm thinking peas and carrots instead of mixed veggies.
Provided by Karen..
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
- Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
- In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
- Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
- Bake at 400°F for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 667.3, Fat 36.9, SaturatedFat 12.3, Cholesterol 39.7, Sodium 857.9, Carbohydrate 65, Fiber 5.2, Sugar 5.3, Protein 20.2
BEEF POT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
- Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
- After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
- Preheat the oven to 425 degrees F.
- On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
- Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
- Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.
EASY BEEF POT PIE
Easy beef pot pie is a whole new level of comfort food. Rich, meaty beef stew is topped with crispy, golden puff pastry. *insert heart eye emoji*
Provided by Alida Ryder
Categories Dinner
Time 3h
Number Of Ingredients 14
Steps:
- Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
- Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
- In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
- Stir the flour into the vegetables then add the meat back into the pot and combine.
- Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
- Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
- Preheat the oven to 180°C/350°F.
- Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
- Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
- Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
- Remove from the oven, allow to rest for 10 minutes then serve.
Nutrition Facts : Calories 480 kcal, Carbohydrate 17 g, Protein 32 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 118 mg, Sodium 344 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
INDIVIDUAL BEEF POT PIES
These comforting Individual Beef Pot Pies are generously filled with cubed beef, mushrooms, onions, potatoes, peas, and carrots and topped with tender flaky rounds of puff pastry that melt in your mouth.
Provided by Zona
Categories Beef
Time 1h40m
Number Of Ingredients 18
Steps:
- Thaw puff pastry sheet according to package directions, about 40 minutes.
- At the same time, dice onion and cut red potatoes into 1 inch cubes, leaving the skin on the potatoes.
- Heat 1/2 tablespoon olive oil in a medium sauce pan over med heat. Pat stew meat dry, sprinkle with salt and pepper, and add to pan. Cook and stir occasionally, until browned. Remove to plate and set aside.
- Add the other 1/2 tablespoon olive oil to pan. Add mushrooms and cook until liquid is gone.
- Stir in minced garlic, thyme, beef broth, and Worcestershire sauce.
- Add potatoes, onions and browned meat back into pan.
- Bring to boil, reduce to simmer, cover and cook until potatoes are cooked and beef is tender, about 15 minutes.
- Whisk together cornstarch and 1/4 cup cold water. Add to stew, stir and cook until thickened, about 2 minutes.
- Remove from heat. Stir in parsley and frozen peas & carrots mix. Sprinkle with salt to taste.
- Preheat oven to 400 degrees F (200 C).
- Turn one 20 oz oven safe bowl upside down on thawed puff pastry sheet and cut around it with a small knife. I recommend these 20 oz oven safe bowls.
- Repeat for second crust.
- If desired, cut small shapes out of leftover dough.
- Spray 20 oz oven safe baking dishes with non-stick spray and place on foil lined baking sheet.
- Pour stew into prepared bowls.
- Place puff pastry rounds on top and gently stretch and press puff pastry edges over lips of bowls, or tuck puff pastries down inside bowls on top of stew.
- Whisk egg with 1 tablespoon water in a small bowl and brush onto puff pastry tops.
- If using extra little shapes place on top of pastry rounds and brush with egg wash.
- Bake 25 minutes until crusts are golden and filling is bubbly.
- Let pot pies cool about 10 minutes before serving to allow filling to thicken.
- Serve on cork trivets or pot holders to protect surfaces from the heat. I recommend these cork trivets.
Nutrition Facts : Calories 588 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 183 milligrams cholesterol, Fat 23 grams fat, Fiber 5 grams fiber, Protein 47 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1130 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
COUNTRY PIE
Men seem to really enjoy this simple yet tasty beef and rice pie. They always ask for seconds.-Zelma Hartman, Franklin, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate., In a bowl, combine the tomato sauce, rice, 1/2 cup cheese, water and salt. Spoon into meat shell. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts :
COUNTRY PIE
This is my old roommates recipe - we used to fix this all the time. It's a tasty, one dish dinner. The "crust" is a "meatloaf" mixture.
Provided by Lizzybob
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Combine ground beef, 1/2 a can of tomato sauce, bread crumbs, onion, green pepper & spices.
- Pat mixture down & up sides of a 9 inch pie plate (I use a deep dish).
- Set aside.
- Filling: Combine rice, all the remaining tomato sauce (1 1/2 cans), 1 cup water & 1/2 cup of cheese.
- Pour on top of crust.
- Cover with foil and bake at 350 for 25 minutes.
- Sprinkle with rest of cheese & bake 10 -15 more minutes or.
- until cheese is melted.
BEEF AND MUSHROOM POT PIE
Leftover roast beef on hand? Here's the perfect way to use it--add some aromatic vegetables, tender, earthy mushrooms, and a rich, beefy sauce with a whiff of brandy to make this tasty pot pie. Blanket it with a flaky, golden crust and toast your creation with a glass of red wine.
Provided by More Than Gourmet
Categories Dress Up the Ordinary
Number Of Ingredients 17
Steps:
- To make the crust: Combine the flour and salt in a food processor fitted with a steel blade, pulsing 3-4 times. Add the butter and pulse about 10 times, until the largest pieces of butter left are the size of small peas. Scatter 3 tablespoons of water on the flour mixture and pulse 5 or 6 times. If the dough does not come together and is still dry and crumbly, add the remaining water and pulse just until the dough holds together. Turn the dough onto a piece of plastic wrap and form it into a 6-inch disk. Wrap the disk and refrigerate until firm, at least 1 hour. (The dough can be kept in the refrigerator up to 4 days or frozen, double-wrapped, up to 3 months.)
- Preheat the oven to 425 degrees and lightly butter a 9- to 10-inch-diameter deep-dish pie pan. Roll the crust dough out into a circle with a diameter about an inch more than the diameter of the pie pan. Lay the crust on a baking sheet and chill it in the refrigerator while you prepare the filling.
- To make the filling: melt the butter in a large saucepan over medium-low heat. Add the onion, carrots, celery, and Herbs of Provence and cook, stirring occasionally for 10 minutes. Add the mushrooms and sauté until the juices released by the mushrooms have evaporated and all vegetables are fork tender, another 5-8 minutes.
- Add the flour and cook, stirring constantly, for 2 minutes. Stir in the dissolved Glace de Viande Gold®, scraping up the browned bits, and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally. Stir in the brandy. Add the beef, stirring to combine, and season to taste with salt and pepper. Transfer the filling to the prepared pie pan and set it aside to cool for 5 to 10 minutes.
- Place the crust on top of the filling and crimp the edges. Cut several vents in the crust to let steam escape. Place the pot pie on a baking sheet and bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling. Let it cool for a few minutes before serving.
Nutrition Facts :
BEEF POT PIE
Steps:
- Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables. The crust is partially baked before filling.
- The vegetables: Blanche the turnips and then the carrot chunks in rapidly boiling salted water until just tender, removing the vegetables from the water and immediately cooling them under running water to stop the cooking. Microwave the peas in a 1/2 cup of water for 20 seconds or pour some of the hot blanching water over them and then drain. Mix the vegetables together. This can also be done ahead, the same day as the pie will be served or even the night before, but don't freeze the vegetables.
- The stew: Cut beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon into 1-inch pieces and brown slowly in the casserole. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Remove the beef from the casserole and set aside with the bacon. Add the minced carrots, onions and celery and brown on medium high heat in the remaining fat. Remove the vegetables from the pot and add to the reserved beef and bacon. Add the clarified butter to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, nut brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for 1 minute on medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for at least 3, preferably 4, hours, stirring occasionally. When done the meat should be very tender. Skim fat if necessary. Check for seasoning. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy in a separate container. The stew may be prepared to this point a 1 or 2 days ahead and kept refrigerated. It can also be frozen after preparation to be kept longer.
- The crust: Preheat oven to 400 degrees Process the flour, butter, shortening, and salt until mixture is like coarse cornmeal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board, divide in half and put each half in a plastic bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least 1 hour. (May be frozen at this point for future use.) Roll 1 of the balls out to about 1/8-inch thick. Butter the tart pans and line with the dough. Roll the other ball of dough out and cut circular pieces about 1/8-inch larger than the individual tart pans (or 3/8-inch if using the single 9 or 10-inch pan). The circles for the top crust of the pot pie are cut larger because there will be shrinkage when it is baked. The edges can be crimped with a fork if desired. Leftover dough can be cut into decorative shapes for the top crust.
- Butter pieces of aluminum foil and line the crust in the tart pans with them. Fill the foil with dried beans or rice to a depth of about 1-inch -- this will keep the crust from puffing when it is baked empty. Place the top crust circles on a cookie sheet and prick with a fork. Bake for about 10 minutes. Crust should just start to brown. The top pieces will likely take a little less time. Remove the aluminum foil and return the beans or rice to their container. Leave the tart pan rings in place. The crust can be made up to 4 hours before the dish is assembled and served.
- Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.
BEEF POT PIE III
I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!
Provided by Stephanie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 4h5m
Yield 6
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
- In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
- When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
- Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
- Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g
BEEF BOURGUIGNONNE POT PIE
Provided by Inez Valk-Kempthorne
Categories Vegetable Bake Kid-Friendly Dinner Steak Healthy Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 24
Steps:
- Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season 1/2 cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8-10 minutes per batch. Transfer to a plate.
- Cook bacon in same pot, stirring often, until brown and crisp. Add 1/4 cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.
- Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1 - 1 1/2 hours.
- Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25-30 minutes. Let stew cool.
- Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4" larger than baking dish (use a 2-qt. oval or an 8" square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Transfer stew to baking dish. Brush edge of pastry with egg.
- Using a cutter, punch out a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1" overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.
- Bake until crust is deep golden brown, 30-35 minutes. Let pie cool slightly.
- Do ahead: Stew can be made 2 days ahead. Cover and chill.
BEEF POTPIE WITH BISCUITS
I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.-Dolores Jensen, Arnold, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 298 calories, Fat 4g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 775mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
COUNTRY PIE
This is a main course dish. Add a green vegetable and a salad and you have a meal. Great for leftovers! You can use low-fat cheese to make this dish leaner.
Provided by Patti Pierce-Stone
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ground beef, onion soup mix, 8 ounces tomato sauce, chopped onion, bread crumbs, 1/2 teaspoon oregano, and 1/2 cup shredded cheese. Mix thoroughly and press into a 9 inch pie plate.
- In a medium bowl, combine instant rice, water, 1 1/2 cups tomato sauce, 1/2 teaspoon oregano, basil, and rosemary. Mix well and pour over meat layer. Cover with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 40.6 g, Cholesterol 76.7 mg, Fat 23.5 g, Fiber 3.3 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 1452.4 mg, Sugar 5.8 g
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- The Crust: Combine these ingredients and mix well. Pat meat mixture into pie pan and set aside.
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COUNTRY BEEF POT PIE RECIPE - PILLSBURY.COM
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- Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
- Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
- In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
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- Place butter and oil in a large skillet over medium high heat and stir to blend and until butter is foamy. Add in sage leaves and cook until crispy. Remove from pan and discard. Add in carrots, potatoes and leeks, stir to coat. Place lid on top for about 8 minutes or until carrots and potatoes are soften. Add in beef and stir until cooked through and meat is no longer pink. Salt and pepper to taste, Add in thyme and flour and stir until dissolved. Add in milk and cook until liquid is almost all evaporated. Stir in parmesan cheese. Pour in beef broth and add tomato paste in and stir until combined. Remove from heat.
SPICY CURRY BEEF POT PIE WITH POTATOES - CHEF SOUS CHEF
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- No. 1 | In a medium sized bowl, mix together 1 cup of flour and 1/4 teaspoon of salt. Add the butter, and mix with a fork until it’s coated in flour. Add the water 1 tablespoon at a time and mix until it forms into a dough. Turn out onto a lightly floured surface and shape the dough into a 1 inch disc. Wrap and place in the fridge for at least 1 hour.
- No. 2 | Preheat a skillet on medium high heat with 1 tablespoon of olive oil. In a small bowl, coat the beef with 1 tablespoon each of curry powder and flour. Once the oil in the pan begins to smoke, add half of the beef cubes, a few at a time, leaving space between them. Cook the beef until browned, about 2 minutes per side, then transfer to a bowl. Do the same with the second half of the beef.
- No. 3 | Using the same skillet, add the potatoes, onions, carrots, and celery. Sauté the vegetables for 2-3 minutes, then add the scotch bonnet, garlic, thyme, remaining curry powder, garam masala, salt and pepper. Stir to coat the vegetables with the curry and continue to cook for an additional 2-3 minutes, until the curry becomes dark and fragrant. Add the browned beef back into the skillet and stir in the tomato paste and remaining flour. Once all the vegetables and beef are coated and the tomato paste becomes a deep brown colour, pour in the beef stock. Scrape any bits that have stuck to the bottom of the skillet and mix until well incorporated. Bring to a boil, then reduce heat to low and cook until thickened, about 20 minutes.
BRAISED BEEF POT PIE RECIPE - GAVIN KAYSEN | FOOD & WINE
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- Preheat oven to 340°F. Season beef generously with salt and pepper. In a large Dutch oven or heavy pot, heat the oil over moderately high heat. Add beef and cook, turning occasionally, until browned all over, about 12 minutes. Transfer beef to a plate; drain oil from pot and discard oil.
- Return pot to moderately high heat and add butter, carrots, onion, parsnip, celery, rutabaga, mushrooms, garlic, rosemary, and bay leaves. Cook, stirring occasionally, until just tender, about 10 minutes. Add tomato paste and cook, stirring, 4 minutes. Add wine and boil until liquid is reduced by half, about 8 minutes.
- Return the beef and any accumulated juices to pot. Add stock; bring to a boil. Cover and transfer to preheated oven. Braise until beef is very tender, about 2 hours and 45 minutes. Carefully remove beef from the braising liquid to a cutting board and let cool slightly. Cut beef into bite-size pieces and return to pot; season with salt and pepper.
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